Like steak? What about dairy? And are you concerned about climate change?

If you are, you might want to pass on the meat and cheese, according to a new study cited by Salon. The study, published in the journal Climatic Change,
indicates that the current beef and dairy consumption is creating agricultural emissions that will prevent the world from containing global warming below the United Nations' target. Scientists say the the world needs to contain warming of the Earth's average surface temperature to 2 degrees Celsius or 3.6 degrees Fahrenheit above pre-industrial levels.

According to the National Journal, the only way to reach the 2 degree target is to drastically reduce fossil fuel use. But the lead author says even that might not be sufficient, with high agricultural emissions.
"Thus we
have to take action in both sectors," the study says.

Transportation and energy are the
biggest sources of greenhouse gases, but researchers say a global shift
in people’s diets is also necessary to contain climate change.

The procedure involves zapping the eggs with radio waves. While that is happening, the egg is slowly rotated and sprayed with water, to offset some of the heat created by the radio
waves.

Unlike conventional heating, the radio-frequency heating warms
the egg from the inside out. That enables the dense, heat-tolerant yolk at the center of the
egg to receive more heat than the delicate, heat-sensitive egg white.

A comparatively brief hot-water bath comes next. The warmth of the
bath helps the yolk retain heat to complete the pasteurization. The bath
also pasteurizes the egg white without overprocessing it.

From start to finish, the treatment takes approximately 20 minutes,
making it about three times faster than a hot water-immersion
technique.